Slow Cooked Lamb Shanks Rosemary (Printable Version)
Tender braised lamb shanks in fragrant rosemary gravy. Rich, savory comfort dish with melt-in-the-mouth meat.
# What You'll Need:
→ Meat
01 - 4 lamb shanks, approximately 12-14 oz each
→ Vegetables
02 - 2 large onions, sliced
03 - 3 carrots, peeled and cut into chunks
04 - 3 celery stalks, chopped
05 - 4 garlic cloves, minced
→ Herbs & Spices
06 - 3 sprigs fresh rosemary
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - Salt and freshly ground black pepper to taste
→ Liquids
10 - 2 cups beef stock, gluten-free
11 - 1 cup dry red wine
12 - 1 tablespoon tomato paste
→ Other
13 - 2 tablespoons olive oil
14 - 1 tablespoon cornstarch, optional for thickening
# Method:
01 - Preheat oven to 320°F. Pat lamb shanks dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, approximately 8 minutes total. Transfer to a plate.
03 - In the same pot, add sliced onions, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally. Add minced garlic and cook for 1 minute more.
04 - Stir in tomato paste and cook for 1 minute. Pour in dry red wine, scraping up browned bits from the bottom of the pot. Simmer for 2-3 minutes.
05 - Add beef stock, fresh rosemary sprigs, dried thyme, and bay leaves to the pot. Return lamb shanks, nestling them into the vegetables. Bring to a gentle simmer.
06 - Cover Dutch oven and transfer to preheated 320°F oven. Braise for 3 to 3.5 hours until meat is very tender and nearly falling from the bone.
07 - Remove lamb shanks to a warm serving platter and tent with foil. Discard bay leaves and rosemary stems from the braising liquid.
08 - Skim excess fat from the surface of the sauce. For thicker consistency, mix cornstarch with 2 tablespoons cold water to form a slurry, then whisk into simmering sauce until thickened.
09 - Taste gravy and adjust seasoning with salt and pepper as needed. Serve lamb shanks with abundant rosemary gravy spooned over the top.
# Chef's Tips:
01 -
- The house fills with an aroma so comforting you might catch family members wandering into the kitchen just to lift the lid and peek inside.
- Its almost impossible to overcook lamb shanks this way, making it perfect for those days when timing isnt your strong suit.
02 -
- Dont skip the browning step or youll miss out on at least half the flavor potential of this dish.
- If the gravy tastes a bit flat at the end, a tiny splash of balsamic vinegar can brighten all the flavors without anyone detecting it as an ingredient.
03 -
- For an even richer dish, ask your butcher for lamb shanks with the fell (thin outer membrane) left on, which helps retain moisture during the long cooking process.
- A splash of fresh lemon juice stirred in just before serving cuts through the richness and brings all the flavors into sharper focus without tasting lemony.